Recipe: Old & Ancient Buns

Conservation Grain’s Old & Ancient Hamburger Buns Old & Ancient Flour is blend of spelt and Kamut. It works beautifully in this recipe which has been adapted from The Home Made Flour Cookbook, by Erin Alderson. Dough Ingredients 200 g. (1 c) warm water 2.25 g. (1 pkg) dry yeast 42 g. (3 tblsp) honey 270 g. (2…

Recipe: Wheatsome Sablés

Warning sign: Truly too good Wheatsome Sablé Cookies This recipe originated with Chad Robertson’s 50/50 Sablé Cookies in Tartine Book Nº 3. I love almonds and chocolate, plus I had some Plum Good Currant Jam from the farm, so these are my two variations on the Tartine recipe. I’ve cut his recipe in half. Made on…

The Right Kind of Flour

The Right Kind of Flour Filmed at the 2016 Aspen Ideas Festival   Dr. Stephen S. Jones, Director Stephen Jones is a wheat breeder and the Director of the The Bread Lab. Stephen has a PhD in Genetics from the University of California at Davis and teaches graduate courses in advanced classical genetics and in the…

Recipe: Overnight Country Bread

“Flour, Water, Salt, Yeast” by Ken Forkish guided the development of our Flour from the Front blends. Starting with the Overnight Country Brown recipe on page 173, using no commercial yeast, we inversed the amount of white flour and whole grain flour in the final dough to make beautiful loaves. Our original sourdough starter (levain)…